This recipe for tomato soup is practically as quick to make as canned, but infinitely better tasting. The flavor of the fresh tomatoes and basil really shine through and the splash of cream added at the end of cooking lends just the right amount of richness. Serve as a first course, or alongside a sandwich (we like grilled cheese) for a light dinner.
- 2 tablespoons extra-virgin olive oil
- 1/2 cup onion, chopped
- 4 cloves garlic, chopped
- 2 cups diced plum tomatoes (seeded)
- 2-1/2 cups low-sodium tomato juice
- Salt and freshly ground black pepper
- Pinch crushed red pepper
- Pinch dried oregano
- 1 cup loosely packed basil leaves, roughly chopped
- 1 to 2 tablespoons cream
- Whole basil leaves for garnish
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent, 3 minutes. Add the garlic and continue cooking, stirring continually, until fragrant and barely golden, 2 minutes additional.
Add the tomatoes, tomato juice, a few grinds of black pepper, crushed red pepper and oregano. Stir to combine and reduce the heat to medium low. Taste and add a little salt at this point if you feel it's necessary. Add the basil, cover and cook for 20 minutes, stirring occasionally.
Add the cream and purée the soup using a hand-held or conventional blender. Ladle into bowls and garnish with basil leaves if desired.
Makes 4 servings